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5-Minute Flax Wraps

breakfast dinner inspired meals lunch Mar 21, 2022

If you’re looking for a way to enjoy your favorite sandwich fillings without the blood sugar-burden of bread or traditional flour tortillas, you’re going to really love these 5-Minute Flax Wraps! The original recipe comes from Dr. William Davis's book Wheat Belly.

It uses a handful of ingredients, takes only three minutes to prepare, and another two minutes to cook.

Just mix all of the ingredients in a bowl, pour into the bottom of a coconut oil-greased pie plate, and microwave for about 90 seconds. Alternatively you could pop it in a 350-degree preheated oven for 10 minutes.

Fill your wrap with any of the following, then roll and enjoy:

  • Hummus + greens (like arugula or spinach) + sprouts + avocado slices + sunflower seeds + a few dashes of hot sauce 
  • Greens + red pepper strips + guacamole + shredded chicken
  • Black beans + salsa + greens + guacamole
  • Tuna or egg salad using Primal Kitchen avocado oil mayo + sprouts + chopped onion, carrots, and celery
  • Breakfast wrap: sliced hard-boiled egg (or scrambled/omelet-style) + avocado slices + sprouts + greens + salsa (see above image!)
  • Almond butter + diced banana or strawberries (to make the wrap sweet, replace paprika and garlic with cinnamon or nutmeg)

The wraps will keep for a few days in the refrigerator, so why not make a few at a time and store for a quick breakfast or lunch?


5-Minute Flax Wraps

Prep time: 3 minutes
Cook time: 2 minutes
Servings: 1



  • 3 tbsp. ground flaxseeds
  • 1/4 tsp. baking powder
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 2 dashes sea salt
  • 1/2 tbsp. coconut oil, melted
  • 1 tbsp. water
  • 1 large free-roaming egg, beaten


  1. Mix dry ingredients in a small bowl.

  2. Stir in coconut oil, egg, and water. Mix until blended.

  3. Grease a microwave-safe pie plate with coconut oil and pour the batter over the bottom, spreading evenly.

  4. Microwave on high for 1 1/2 to 2 minutes (alternatively, you can bake in a preheated 350-degree oven for 10 minutes).

  5. Let cool and remove from plate using spatula or pancake turner.




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